Quesillo de Coco

 

For the coconut base

1 1/2 cups grated coconut, unsweetened

1/4 cup sugar

1/4 cup water

Place all in a saucepan and cook on low for 15-20 minutes, stirring occasionally . Set aside

Caramel

1 cup sugar

1/4 cup water

1. stir sugar and water until sugar dissolves completely. Let sugar mixture boil until it turns into an amber color. DO NOT STIR!

2. pour caramel in an ovenproof bowl, and carefully rotate to cover bottom and sides. Set aside

Quesillo

5 eggs

1 can sweetened condensed milk + same amount of coconut milk or milk

1 teaspoon vanilla extract

2 teaspoons rum (optional)

1. place all ingredients, plus the prepared coconut into a blender, and blend on high until well combined. The longer you blend the mixture, the smoother the quesillo will be. 

2. pour mixture into caramel covered bowl, cover tightly with aluminum foil, and place into a bigger pan filled with boiling water (Bain Marie)

3. bake at 350° for 60 minutes or until cooked through. Cool completely overnight.

4. to unmold, run a knife around the quesillo, place a plate with high sides on top, and turn around. To get all the caramel out of the cooking bowl, place it on the stove, add 1 tablespoon of water, and stir until all caramel dissolves